Chicken and Three Cheese Ravioli Recipe

"I love ravioli; however, I get tired of the basic 'cheese and red sauce' combination. In most grocery stores these days, you can often find fresh ravioli sheets which makes ravioli making much easier - but, I love wonton wrappers. I find them - thinner and lighter, which I happen to like. And, raviolis don't take much filling; so, these are a great way to use up leftovers in your refrigerator. And, the combinations are endless. They also freeze really well; which makes these a great "Go To" meal. This recipe will make approximately 40-48 triangle shaped ravioli. If you decide to make round or square ravioli, you may get around 36. I find the triangle shaped are easier to make, and rarely "blow out or fall apart" when they are cooked. I like to serve these with my 'Pesto Wine Sauce.' However, there are many different sauces you could serve these ravioli with. And remember, you can serve this as an appetizer, side dish, or main menu."

Step by Step Method

Step 1

Chicken ... This is the perfect way to use up a leftover chicken breast, or rotisserie chicken. For this recipe, I happened to use a chicken quarter I had grilled. What is very important, is that you finely mince the chicken. You can use a small food processor; but, I just used my knife. Which ever method works best for you. Rough chopped chicken can cause the wontons to break or tear when they are cooked.

Step 2

Filling ... Add all the cheese, (optional) garlic, egg, nutmeg, basil, chicken, and a pinch of both salt and pepper to a bowl and mix well. Taste and add additional seasoning if necessary.

Step 3

Wontons ... Prepare your work station. First - line a sheet pan with parchment paper or foil; you also want a small bowl of water to dip you fingers in to make the ravioli; and, then, never lay out more than 6 ravioli at a time - they can and will dry out.

Step 4

Step 5

Lay out the wontons, point side toward you. You will be folding over the top towards you making a triangle. Fill about 1 1/2 teaspoons of the filling in the center on the wonton. Then, using your finger, wet the two bottom edges of the wonton. Then, fold the top over to form a triangle. Press one side down, then the other with you fingers to seal the edges together. Then press lightly on the top on the ravioli/wonton to distribute the filling, LIGHTLY. Check the edges once again to make sure they are sealed.

Step 6

Note: Make sure to keep the package of wontons in a ziploc bag or covered with plastic wrap as you make the ones on your sheet pan. They dry out very quickly.

Step 7

Once you have all your ravioli made; cover with plastic wrap. These can be cooked right away or they can be frozen. I will usually will make, 2-3 sheets pans. You need to freeze them individually before adding them to a freezer bag so they do not stick to one another.

Step 8

Cook ... Plenty of salted water at a light boil. Add the raviolis; once they begin to float, about 4-6 minutes, they are done. Wontons with a heavier filling, sausage, mushrooms, etc may take a bit longer. But, once they float - they are done.

Step 9

Serve ... You can top these with your favorite sauce. I like my "White Wine Pesto Sauce," but a rich Marsala Mushroom sauce would be delicious or a Spicy Corn Sauce. Really, there are endless possibilities. ENJOY!